Fontina and Pancetta Mini Quiches

Fontina and Pancetta Mini Quiches

by Miriam Hernandez 1 year ago
0 (0)
30 minutes
351.8 kcal
21.8 g carbs
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Description

These gourmet party nibbles are so easy to make, especially when using ready-made or leftover empanada dough discs.

Ingredients
  • 12 empanada pastry discs
  • 2 tablespoons Dijon mustard
  • 1 ⅛ cups diced pancetta
  • 2 cups diced fontina cheese
  • 1 cup heavy whipping cream
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 teaspoon ground nutmeg
  • salt and ground black pepper to taste
Directions
  1. 1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with empanada pastry discs. Brush the inside of each disc with Dijon mustard.
  2. 2. Cook pancetta in a skillet over medium heat until crisp, about 5 minutes. Drain on paper towels. Distribute pancetta and fontina cheese evenly among the muffin cups.
  3. 3. Whisk heavy cream and egg together in a bowl. Season with oregano, nutmeg, salt, and pepper. Pour mixture over the pancetta and cheese, filling each cup 2/3 full.
  4. 4. Bake in the preheated oven until slightly browned and firm in the center, 25 to 30 minutes. Remove from the oven and serve warm, or allow to cool.
Nutrition Facts
serving: 12 mini quiches
calories: 351.8 kcal
carbohydrates: 21.8 g
protein: 11.6 g
saturated fat: 12 g
cholesterol: 79.7 mg
sodium: 585.8 mg
fiber: 1.1 g
sugar: 0.5 g